Mark Reinfeld - The 30-minute vegan’s taste of the East / Вкус Востока в тридцатиминутных веганских блюдах [2010, PDF, ENG]

Introduction xiii
How to Use This Book xvii
PART 1
The Cuisine of India 1
Mulligatawny 3
Tomato Rasam 4
Indian Dhal 5
Wok-Tossed Cabbage Salad 6
Samosas 7
Quick Samosa Filling 8
Rice Pilau 9
Coconut Spinach Rice 10
Curried Potatoes 11
Potatoes and Spinach
(Aloo Saag) 12
Tamarind Sweet Potatoes 13
Okra Masala (Bhindi Masala) 15
Rockin’ Roti 17
Cauliflower Chickpea Subji 19
Potato Pea Curry (Aloo Gobi) 20
Dosa or Idli Rice Bread 21
Sambar Curry 23
Tropical Coconut Curry 24
Madras Curry 25
Tofu in Tomato Cream Sauce
(Shahi Paneer) 26
Tempeh Vindaloo 28
Tempeh Vegetable Korma 30
Cardamom-Scented Tofu 32
Tofu Tikka Masala 33
Semolina Cashew Halva 35
Cardamom Cookies 36
Mango Lassi 37
Vanilla Cardamom Rose Lassi 38
Warm Cardamom Milk 39
Mint Cilantro Chutney 40
Tomato Chutney 41
Roasted Garlic Chutney 42
Cucumber Mint Raita 43
Curry Spice Blend 44
Garam Masala Blend 45
PART 2
The Cuisine of Thailand 47
Banana Pancakes 50
Galangal Lemongrass Soup 51
Thai Coconut Vegetable Soup
(Thom Kha Pak) 52
Green Papaya Salad 53
Cucumber Salad with Peanuts
and Chile 54
Cooked Mixed Vegetables
(Yum Tavoy) 55
Tomato Mung Bean Salad 56
Thai Vinaigrette 57
Funky Thai Salsa 58
Thai Summer Rolls 59
Tempeh Lettuce Wraps with
Mango Ginger Sauce 61
Thai Basil Eggplant 63
Spicy Sesame Peanut Noodles 64
Spicy Asparagus 65
Pad Thai 66
Green Curry 68
Red Curry 70
Loving Jungle Princess 72
Kaffir Lemongrass Tofu Cutlets 73
Coconut Pumpkin Curry 74
Sweet Soybean Sauce with
Noodles (Pad Siew) 75
Panang Curry 77
Massaman Curry 78
Creamy Tapioca Pudding 79
Sticky Rice and Mango Slice 80
Black Rice Pudding 81
Coconut Ice Cream 83
Thai Iced Tea 84
Fish-Free Sauce 85
Sriracha 86
PART 3
The Cuisine of China 89
Pumpkin Pine Nut Soup 92
Hot and Sour Soup 93
Creamy Corn Soup 94
Lotus Root Salad 95
Dim Sum 96
Spinach Tofu Dumplings 97
Steamed Wontons 99
Dim Sum Dipping Sauce 101
Fabulous Fig Dipping Sauce 102
Sweet and Sour Mushrooms 103
Chinese Fried Rice 105
Garlic Lover’s Eggplant 106
Bok Choy with Five-Spice
Cashews 107
Mu Shu Veggies 108
Sesame Asparagus 109
Szechuan Green Beans and
Red Pepper 110
Green Onion Hotcakes 112
Sesame Garlic Stir-Fry with
Snow Peas 113
Hoisin Eggplant Cutlets 115
Cantonese Lemon Tofu 116
Seitan with Black Bean Sauce 118
BBQ Tofu with Snow Peas 119
Chow Mein 120
Orange-Glazed Tofu 121
Vegetable Lo Mein 122
Kung Pao Tempeh 123
Seitan and Broccoli 125
Dan Dan Noodles with Tempeh 126
Szechuan Tempeh and Veggies 127
Peking Seitan, a.k.a.
Daffy’s Relief 129
Mango Custard Pudding 130
Lime Mint Lychee Sorbet 131
PART 4
The Cuisine of Japan 133
Miso Simple Soup 136
Edamame Sea Vegetable Soup 137
Orange Ginger Dressing 138
Wakame and Cucumber Salad 139
Daikon Carrot Salad 140
Burdock Root with
Ginger Sesame Sauce
(Gobo Salad) 141
Tempura Vegetables 142
Miso Cashew Spread 143
Edamame Dip 144
Nori Rice Balls 145
Arame Lotus Root Sauté 147
Grilled Shiitake Mushrooms
with Ponzu Sauce 148
Spinach Sesame Salad
(Oshitashi) 150
Roasted Eggplant with Black
Sesame Sauce 151
Arame Garlic Rice 153
Spicy Shimeji Mushrooms 154
Toasted Sesame–Roasted
Vegetables 155
Azuki Rice 156
Nori Rolls 157
Teriyaki Tofu 159
Sesame Tofu with Wasabi
Cream Sauce 160
Tamari Ginger Tofu with
Green Onion 162
Broccoli and Red Bell
Pepper Soba 164
Pan-Seared Shiitake
Udon Bowl 165
Ramen Noodle Stir-Fry 167
Braised Tempeh with Green
Beans in Sesame Sauce 168
Peach Kanten 170
Mochi Treats 171
Green Tea Chocolate Bon Bons
with Crystallized Ginger 172
Pickled Ginger 173
Gomasio 174
PART 5
Asian Fusion 177
Asian Dream Boat Smoothie 180
Cilantro Pesto 181
Cabbage Rolls with Five-Spice
Pâté 182
Kale and Snow Peas 184
Asian Slaw 185
Coconut Mashed Parsnips 186
Lemon Rice 187
Asian Chocolate Parfait 188
Vietnamese Happy Pancakes 190
Nuoc Cham 192
Vietnamese Seitan and
Noodle Dish (Pho Bo) 193
Indonesian Coconut Rice
(Nasi Uduk) 194
Indonesian Seitan Satay 195
Indonesian Gado Gado 196
Indonesian Coconut Tempeh 198
Indonesian Tamarind Vegetables
with Lemongrass 199
Tibetan Dumplings (Momos) 200
Tibetan Noodle Soup
(Thenthuk) 202
Nepalese Dhal Bhat 203
Afghani Eggplant with Tomato
(Bonjan Salad) 205
Filipino Mongo
(Mung Bean Stew) 206
Uzbekistani Chickpea Salad 208
Tajikistani Pilau Rice (Plov) 209
Persian Rice 210
Iranian Lima Bean and Dill 212
Korean Pine Nut Porridge 213
Kim Chi 214
Korean Mung Bean Pancakes 216
Korean Potato in Sweet Soy Sauce
(Gamja Jorim) 217
Korean BBQ Tofu 218
Korean Toasted Barley Tea
(Bori Cha) 219
Korean Bliss Mix Tea 219
Korean Pear with
Peppercorns (Baesook) 220
Acknowledgments 221
Metric Conversions 223
Appendix A: Preparation Basics 225
Appendix B: Supplemental Information 235
Appendix C: Additional Resources 243
Glossary 253
Index 259